Imam Bayildi, which translates to 'the Imam fainted,' is a classic Ottoman dish traditionally featuring eggplants stuffed with a savory mixture of onions, garlic, and tomatoes, slow-cooked in olive oil. The legend goes that an Imam fainted from sheer delight upon tasting it, or perhaps from the cost of the olive oil! While the original is a celebrated vegetarian masterpiece, my expertise allows me to share a beloved family rendition. This recipe is a heartwarming take on the classic, inspired by my Granma's kitchen. She masterfully adapted it into a rich, layered casserole, adding minced beef and a generous topping of melted cheese. It's a testament to how traditional dishes evolve within families, creating new comforting favorites that still carry the essence of their heritage. This version is less about fainting from delight and more about a satisfied, happy sigh after a truly nourishing meal.
4 Portions · 1,515 g
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Begin by washing, peeling and slicing your two eggplants into rounds, about 1 cm (0.4 inches) thick.
Generously salt both sides of each slice and arrange them on a tray or paper towels. Let them sit for about 10 minutes; this helps draw out bitterness and excess water. Afterwards, pat them thoroughly dry with paper towels.
While the eggplants are resting, preheat your oven to 200°C (390°F).
Finely dice the two onions. Heat a little olive oil in a large pan over medium heat and add the diced onions. Sauté them until they are soft and translucent, about 5 minutes.
Mince the four garlic cloves and add them to the pan with the onions, along with a pinch of salt to help release its fragrance. Cook for another minute until aromatic.
Add the 400g beef minced meat to the pan. Break it up with a spoon and cook until it has completely changed color and is nicely browned, about 8-10 minutes. Drain any excess fat if necessary.
Season the meat mixture generously with salt, black pepper, turmeric powder, cumin powder, sweet red pepper powder, and cayenne pepper. Stir well to combine the spices.
Stir in the two tablespoons of tomato concentrate and mix thoroughly. Pour in the 200ml tomato passata and bring the mixture to a gentle simmer. Let it cook for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly. Your minced meat filling is now ready.
Lightly spray or brush the dried eggplant slices with olive oil. Arrange them in a single layer on a baking sheet. Bake in the preheated oven for 20 minutes, or until they are tender and lightly golden brown. Remove them from the oven.
Slice the fresh tomatoes into rounds.
In a baking dish, arrange a single layer of the baked eggplant slices at the bottom.
Spread half of the prepared minced meat mixture evenly over the eggplant layer.
Top the meat layer with a layer of fresh tomato slices.
Repeat the layers: another layer of eggplant slices, followed by the remaining minced meat mixture, and then the rest of the fresh tomato slices.
Finish by generously sprinkling the shredded mozzarella cheese (or your preferred melting cheese) over the top layer.
Place the baking dish back into the 200°C (390°F) preheated oven. Bake for another 15 minutes, or until the cheese is bubbly and golden brown.
Remove from the oven and let it rest for a few minutes before serving. Garnish with freshly chopped parsley or thyme for a burst of freshness. Enjoy this comforting, hearty dish!
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